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Tuesday, August 2, 2011

FreshTartSteph Recipe: Tomato Jam

FreshTartSteph Recipe: Tomato Jam

You know how the heat is supposed to diminish your appetite? Yeah, that's not happening for me. In fact, I think I ate more last week than I have all summer. At the height of party season, the eating is fresh, local, gorgeous...and epic.

Just this past Sunday, I was at the Tour de Farm Chicknic out at picturesque Riverbend Farm, sweating it out with lady chefs Michelle Gayer, Molly Herrmann, Solveig Tofte, and Sheela Namakkal. Oh my goodness did they put on a spread. Each chef cranked out signature dishes and cocktails in sweltering heat and humidity, and the crowd hit it all hard.
 

by Stephanie Meyer

On my first pass (pictured right), I loaded up with chilequiles topped with a poached egg, a BLT waffle cone, braised pork, cheese grits, and empanadas. I topped the whole with Molly Herrmann's glistening tomato jam and oh, it was a revelation. On a pile of heavenly decadence, on a hot and steamy day, that cool dab of bright red tartness was as refreshing as the glass of ice water Molly pressed against the back of my neck later in the morning. Just lovely. 

I got home, couldn't stop thinking about the jam, asked Molly if she'd share the recipe, and within an hour it was in my email box. How cool is that?

So make this! It's as easy as can be and is delicious on everything. I personally loved it with the grits and braised pork, but I'm also thinking grilled cheese, softly scrambled eggs, roasted fish, fried potatoes...
 

Tomato Jam

From Molly Herrmann, Tastebud Tart Catering
Makes 1 pint

1 lb. tomatoes, cored and chopped
1/2 c. sugar
2 Tbsp. fresh lime juice
1 tsp. cumin
2 tsp. smoked paprika
salt

In a large pot over medium heat, combine all ingredients and bring to a boil. Turn heat to low and simmer uncovered until thickened to jam consistency, about 45 minutes.

Cool to room temperature, cover, and chill. Can be stored in refrigerator for up to 2 weeks, or canned for shelf stability.
 

Posted on Tuesday, August 2, 2011 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Old to new | New to old
Sep 25, 2011 02:32 am
 Posted by  KJF916

This was wonderful! We used on a sandwich, on a breakfast burrito, and today, on a tortilla based pizza. Fantastic and different pizza sauce!

Sep 8, 2013 03:26 pm
 Posted by  jujubee39

We love this recipe! Since you published it 2 years ago, I've made it countless times. I always grow a lot of tomatoes; this jam is a lovely addition to my usual roasted tomatoes, homemade marinara, etc. It also freezes nicely... so you can enjoy the deliciousness of August tomatoes in January.

Sep 9, 2013 08:32 am
 Posted by  Fresh Tart

Great news! I love knowing that it freezes well, that's not a trick I've employed, thank you. I'll pass along your kind comment to Molly Herrmann. Such good stuff! She does a spicy version as well, less sugar, add jalapenos. Fun to play with.

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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